Wild Garlic

“If you can peal a potato and tell time, you can cook” – Jacob Lund Fisker

Finally, after returning from a weekend in the woods, I’ve decided to start writing on my Blog.

Not knowing where to start I’ve decided to write a small post on wild garlic.

Harvested from the woodland I spent the previous summer cooking and living outdoors in, cooking with it has been a real reminder of my love for foraging and wild cooking.

So here’s what I’ve been up to!

Wild garlic and Nettle soup

One of my favourite soups. If you like leek and potato soup and are a fan of garlic I’m sure it’ll soon be yours as well.

Serves 4

A large bowl full of young nettle tips

4 large wild garlic leaves, diced.

4 large potatoes, diced into roughly 8mm cubes.

2 leeks, sliced.

1 large garlic clove, finely chopped.

Chicken or vegetable stock

Glug of oil or knob of butter

Seasoning

Garnish – wild garlic flowers, cheese, toasted seed or croutons

How much of each ingredient, and this applies to the majority of my recipes, is completely up to you and your own taste. I suggest using the ingredients in whatever ratios you want!

Heat oil/butter in a saucepan.

Add the leeks and sweat for a few minutes. Add the potato and garlic. Carry on cooking for a few minutes but make sure you don’t burn the garlic. Add stock and cook till the potatoes are soft. You can now add the nettles and wild garlic, stir them in till they have all wilted. If you like your soups smooth whiz with a blender or you can leave it chunky. By not adding the nettles in too early I like to think you keep a bit more of they’re nutritional value!

Use the white wild garlic flowers a pretty garnish (I love the taste of them a strong, sweet, chive flavour)

Wild garlic Pesto

Again make it up to your own proportions of ingredients.

Crushed pine nuts or walnuts or mix

Finley grated Parmesan

Finley chopped and slightly smooshed wild garlic leaves

Olive oil

Mix them all together bit by bit adding more of anything till your happy with the taste texture, I keep mine in small old jars and make sure there is a layer of oil on top of the pesto to help it last. I have not clue as to how long it would keep as normally scoff the whole jar within a few days…

I hope to add photos soon once I find my misplaced camera…